Smoked chicken hips and Iowa chops

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jim1900

Newbie
Original poster
Mar 26, 2011
20
10
Manson, Iowa
       Got out my old Masterbuilt with add on side box and did chicken and Iowa pork chops
a248db4f_100_0215.jpg
d3ca58c3_100_0217.jpg
 cut at one and a quater

  smoked at 230 degrees for three hours tasted great happy smoking
 
Looks GREAT !!!----Nice Color!!!

Can you fill me in on the "Iowa Pork Chops"?

Is that just because they're from an Iowa Porker, or is it the thickness, or the way it's cut (ie St Louis cut Ribs)??

Not being a wise guy---Just thinking I might be missing something interesting.  
th_dunno-1%5B1%5D.gif


Thanks,

Bear
 
   THE IOWA  CHOP WAS STARTED YEARS AGO WHEN THEY STARTED TO CUT CHOPS AT ONE AND A QUATER INCH KIND OF AN IOWA THING JUST A THICKER CUT. I LIKE TO SMOKE A WHOLE BONE IN LOIN THEN YOU GET CUT OFF THE BONE AN YOU GET NICE RIBS VERY TASTIE
 
   THE IOWA  CHOP WAS STARTED YEARS AGO WHEN THEY STARTED TO CUT CHOPS AT ONE AND A QUATER INCH KIND OF AN IOWA THING JUST A THICKER CUT. I LIKE TO SMOKE A WHOLE BONE IN LOIN THEN YOU GET CUT OFF THE BONE AN YOU GET NICE RIBS VERY TASTIE


Thanks for the info. 
icon14.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky